Aromatic Chwinamul (Aster Scaber) Pancake Recipe
Aromatic Chwinamul (Aster Scaber) Pancake Recipe
Making a Special and Delicious Chwinamul Pancake with Spring Mountain Vegetables
Typically, aromatic chwinamul harvested in spring is blanched and enjoyed with a seasoned dipping sauce, right? Today, I’m going to share a recipe that transforms this unique herb into a crispy and delicious pancake! It has a wonderfully crisp exterior and a tender interior, and the unexpected combination of doenjang (fermented soybean paste) and Parmesan cheese will surely tantalize your taste buds. Enjoy a delightful spring dish at home with these simple ingredients!
Main Ingredients- 100g Chwinamul (Aster Scaber), thoroughly cleaned
- 2 fresh eggs
- 1 Tbsp potato starch (for a chewy texture)
- 1 Tbsp doenjang (for a savory depth)
- 1 Tbsp grated Parmesan cheese (for a nutty flavor)
- 45g mozzarella cheese (for melty goodness)
- Cooking oil, for frying
Optional Ingredients (For Enhanced Flavor!)- Shredded cheddar cheese, if desired for extra creaminess
For Blanching Chwinamul- 1 liter water
- 1 Tbsp salt (helps remove any bitterness and brightens the color!)
- Shredded cheddar cheese, if desired for extra creaminess
For Blanching Chwinamul- 1 liter water
- 1 Tbsp salt (helps remove any bitterness and brightens the color!)
Cooking Instructions
Step 1
Let’s start by preparing our star ingredient, the aromatic chwinamul! First, wash the chwinamul thoroughly under running water to remove any dirt or debris. In a pot, bring 1 liter of water to a rolling boil with 1 Tbsp of salt. Once boiling, add the cleaned chwinamul and blanch for about 30 seconds. Blanching briefly like this helps to reduce any slight bitterness while preserving its distinctive aroma and vibrant green color.
Step 2
Immediately after blanching, transfer the chwinamul to a colander and rinse it thoroughly under cold running water. This rapid cooling stops the cooking process, preventing the greens from becoming mushy and ensuring a crispier texture.
Step 3
Now, it’s time to remove excess moisture. Gently squeeze the blanched chwinamul with your hands to wring out as much water as possible. If there’s too much water, your pancake might turn out soggy. Once squeezed, finely chop the chwinamul into bite-sized pieces, about 2-3 cm long. Chopping them to a manageable size will make them easier to incorporate into the batter and cook evenly.
Step 4
Time to make the delicious batter! In a large bowl, combine the chopped chwinamul, 2 fresh eggs, 1 Tbsp of potato starch for that satisfying chew, 1 Tbsp of doenjang for a deep savory flavor, 1 Tbsp of grated Parmesan cheese for a hint of nuttiness, and 45g of mozzarella cheese for a gooey texture. (If you’re using optional cheddar cheese, add it now too.) Mix everything together thoroughly with a spoon or spatula until well combined. You’ll have a flavorful chwinamul pancake batter ready to go. Ensure all ingredients are evenly distributed.
Step 5
Let’s get cooking! Heat a frying pan over medium heat. Add a generous amount of cooking oil and swirl to coat the bottom of the pan evenly. Once the oil is hot, scoop portions of the batter onto the pan, spreading them into thin, round shapes. Aim for a moderate thickness, not too thick. When the bottom side is golden brown and crisp, carefully flip the pancake using a spatula or chopsticks. Cook the other side until it’s also golden brown and beautifully crisp. Your aromatic and delicious chwinamul pancake is ready to be enjoyed! It’s best served warm.
